Whispery Scrambled Eggs With Crabmeat and Herbs

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READY IN: 27mins
Recipe by Manami

"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California.

Ingredients Nutrition

Directions

  1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
  2. Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
  3. Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
  4. Add shallot to pan; saute 2 minutes, stirring frequently.
  5. Stir in parsley, tarragon, and thyme; reduce heat to medium-low.
  6. Whisk egg mixture.
  7. Add egg mixture to pan; cook 1 minute, stirring occasionally.
  8. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently.
  9. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving.
  10. Garnish with thyme sprigs and serve with hot sauce, if desired.

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